KR20200022715A - Method for Manufacturing Macaron Containing Honey - Google Patents

Abstract

The present invention relates to a method for preparing macaron containing honey and, more specifically, to a method for preparing macaron containing honey, comprising: a step of preparing coques by kneading a mixed solution of 1-5 parts by weight of honey, 80-160 parts by weight of particulate sugar, and 40-80 parts by weight of egg white with respect to 100 parts by weight of nut powder; and a meringue preparation step of inserting 20-40 parts by weight of water, 90-120 parts by weight of particulate sugar, and 1-5 parts by weight of honey into a first heating container, heating the mixture to 115-125°C, inserting 30-50 parts by weight of additional egg white into prepared syrup in a whisk container, whipping the mixture for 5-12 minutes at the speed of 140-175 rpm, and mixing the whipped mixture with egg white foam of a semi-solid form to prepare meringue, wherein the coques are a pair of articles having at least one curved surface and at least one flat surface, and a macaron is completed by interposing a filling material of a cream form between the pair of coques.

Description

Method for Manufacturing Macaron Containing Honey

The present invention relates to a method of manufacturing honey (Macaron) containing honey, more specifically, sweet and flavored by improving the sweet flavor and nutrients by adding honey to dessert confectionery manufactured using nuts and meringue The invention relates to a production method capable of producing excellent macaroons.

Macaron (Macaron) is a small confectionery made by egg white, almonds, sugar and baked in the oven, and is one of the representative meringue (bubble) confectionery with Dacquoise. In the 13th century, a mix of macaroons was used in Venice, Italy, when small almond cookies were called macerone, which means 'good dough'. Vanilla, cinnamon powder, nutmeg, and lemon peel are added to give the flavor. The inside is soft and crispy on the outside.

Macaroons are simple to make, but the ingredients are difficult to make. However, it is one of the dessert sweets that have gained popularity due to its wide variety of colors and flavors, and its wide range of applications.

Macaroons require very delicate cooking because they vary in taste and shape depending on meringue concentration, ambient moisture and oven temperature.

Macaroons are recently made and usually made with a cream paste between two macaroons and are very popular with women in their teens and 20s.

The flavor of macaroons is generally determined by the texture of the coke and the aroma and taste of the filling.

In particular, the texture of coke is the most crispy on the outside and chewy on the inside.

Honey includes honey (natural honey) and molasses (artificial honey). Honey was said to have been the food of the Greek gods, the first food of human origin long ago, and the Romans regarded honey as dew from the sky. Since then, honey has been used as a medicinal substance in human society, and it has been used for preservatives of dead bodies, making mummies, and preserving fruits.

In Korea, honey has been collected for a long time and used as a valuable medicine and food. In recent years, honey has become very precious as the number of wild bees has been drastically reduced, while the bee farming industry, which artificially raises bees and collects honey, has been developed. They travel from place to place to produce honey, which is less sugary and quality than honey bees.

Molasses contains refined molasses from sugar cane or sugar beet, and ice molasses from ice candy. This molasses is a pale yellow transparent viscous liquid and is usually contained in a ratio of 20 to 60 minutes of sugar, 5 to 5 minutes of ash, and 2 to 2 organic nonsugars. This sugar solution is used as a raw material for alcohol, cookies, jams, and the like.

Honey is known for its good metabolism and fatigue.

It is an object of the present invention to prepare macaroons coke and peeling of macaroons high in preference and spirit ingredients using various kinds of minerals and vitamins, which are good for health and taste, and can be enjoyed casually by both men and women and the same. It is to provide used macaroons.

The present invention relates to a method for producing honey (Macaron) containing honey, more specifically 1 to 5 parts by weight of honey, 80 to 160 parts by weight per granules, egg white 40 to 80 with respect to 100 parts by weight of nuts powder Putting a mixture of parts by weight to knead to obtain a dough;

20 to 40 parts by weight of water, 90 to 120 parts by weight of particulates, and 1 to 5 parts by weight of honey are placed in a first heating vessel, and additionally 30 to 50 parts by weight of egg white is added to a syrup prepared by heating to 115 ° C to 125 ° C. Meringue preparation step made by mixing with a semi-solid egg white foam prepared by whipping for 5 to 12 minutes at a speed of 140 ~ 175rpm;

60 to 120 parts by weight of meringues are added to 100 parts by weight of the kneaded product, followed by stirring for 1 to 5 minutes to obtain a stirred product;

Inserting the agitated material into a sachet and extruding it on a silicon plate on which a figure is drawn;

Baking the molded product at 130 ° C. to 180 ° C. for 10 minutes to 10 minutes;

Cooling the baked molding for 5 to 10 minutes at 0 ° C ~ 5 ° C; Through the manufacturing method to make coques (Coques) and macaroons (Macaron) can provide a macaroons containing honey.

In one embodiment of the present invention, the honey may be any one or a mixture of two selected from rapeseed honey, acacia honey, chestnut honey, miscellaneous honey, sari honey, specification honey.

In addition, in one embodiment of the present invention, in order to enhance the flavor of honey-containing macaroons, the honey aroma, rapeseed, acacia, chestnut, Rose flavored natural or artificial flavors can be added.

And in one embodiment of the present invention, to enhance the marketability of honey-containing macaroons food coloring may be added to green or yellow natural pigments, or artificial colors.

The macaroons prepared by the present invention can provide a macaron in consideration of both taste and nutrient by containing honey good for taste and health.

The macaroons produced by the present invention can promote the honey consumption of beekeeping farmers can contribute to the economic benefits for the relevant grower and community.

In addition, the macaroons prepared by the present invention, while eating macaroons that consumers can be considered unhealthy, ingesting honey containing various minerals and vitamins that are very good for health, as well as reducing health concerns, as well as help health The macaroons that will be served can be enjoyed by both men and women.

1 is a process chart for preparing macaroons containing honey of the present invention.
Figure 2 is a photograph after the completion of the macaroons containing honey according to an embodiment of the present invention.

Hereinafter, a method for preparing honey-containing macaroons and honey-containing macaroons using the same according to an embodiment of the present invention will be described in detail. However, the following descriptions are only illustrative examples for describing the technical idea of the present invention and do not limit the technical spirit of the claims inventions.

1 is a process flow diagram illustrating a method of manufacturing honey-containing macaroons according to an embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing honey-containing macaroons according to an embodiment of the present invention includes preparing a coke (S100), preparing a filling material (S200), and filling and finishing (S300).

Coke preparation step (S100) again includes the step of powder mixing and kneading step (S110), meringue preparation step (S120), coke dough mixing (S130), coke molding (S140), drying and baking (S150).

At this time, the coke, "shell, outer shell, outer membrane" in French, means the part forming the body of macaroons. One side of the cork is flat and the opposite side is curved, and the side is formed with an uneven portion called a pied or frill. The pie or frill is formed when the dough of coke is baked in an oven, which means that the dough of coke is properly configured. In general, a pair of cokes are used for macaroons, and the flat or curved surfaces of the pair of cokes are disposed to face each other, and the facing surfaces are filled with a filling material such as butter cream and ganache. That is, after applying the said peeling material to one side or both sides of the opposing surface, the said pair of corks are faced and completed. The coke may vary in color and flavor with various additives or pigments.

In the powder mixing and kneading step (S110), 100 parts by weight of the nut powder, 1 to 5 parts by weight of honey, 80 to parts by weight per particulate, and 40 to parts by weight of egg white are measured. Almonds, peanuts, walnuts, hazelnuts, cashews, etc. may be used as the nuts. In general, when preparing macaroons, almond powder is mainly used, but some nuts may be mixed and mixed. The almond powder is fine granules (細粒 質) and the less oil is finished, the macaroons are produced in a smooth form after completion. The almond powder may be a commercially available one or may be used by grinding whole almonds.

The particulate sugar is a fine sugar having a particle size of flour, and may be fructose, lactose, sugar, or the like as a powdered sugar. It is also possible to use granulated sugars by grinding. At this time, since the microporous sugar becomes very large and is entangled with each other, the sweet potato starch, potato starch or corn starch may further include 0 to 10% of the mass of the microsugars. In addition, when preparing the almond powder, a small amount of sugar powder may be included in the case of grinding the whole almond, it can be added to adjust the amount accordingly.

In the meringue preparation step (S120), first, 20 to 40 parts by weight of water, 90 to 120 parts by weight of granules, and 1 to 5 parts by weight of honey are measured. There are several types of meringues: cold meringue, hot meringue, Italian meringue and Swiss meringue. One embodiment of the present invention uses an Italian meringue, but is not limited thereto.

In the coke dough mixing step (S130), when the temperature of the meringue is cooled to a temperature of 50 to 55 ℃, divided into two to five times the powder dough prepared to mix. After dividing the remaining amount of the meringue once to four times, and mixed with a high speed until the gloss to the dough to prepare a coke dough.

In the coke forming step (S140), the coke dough is placed in a shape forming container and pressed on an iron plate for oven to form a coke. The shape-forming container may use a sachet or the like used in conventional confectionery and baking.

The milking bag is a tool that can be formed into a conical shape made of a material such as vinyl, nylon, silicon, paper, or the like by putting the contents therein and compressing the same. It can be used by inserting a shape frame that can give a variety of sizes and shapes to the pointed end of the sachet. Macaron containing honey according to an embodiment of the present invention is not limited to the shape of the coke. The shape of the coke of the general macaroons is circular, and as mentioned above, one surface is flat and the other surface forms a gentle curved surface. The coke dough put in the shape-forming container is pressed one by one on the iron plate for oven to form a shape of coke. In this case, the baked coke dough can be easily removed, on the iron plate for the oven may be laid a rug of paper, Teflon, silver foil or silicone material. In addition, the shape or size of the coke dough may be constant, and after drawing the desired shape on the rug in advance, the shape of the coke can be formed. The size and shape of the coke is not limited, but when formed in a circular shape is preferably about 3cm in diameter. The coke dough pressed onto the oven plate can be decorated with cacao powder, colored sugar, nuts, and the like.

In the drying and baking step (S150), the pressed coke dough is dried for 30 to 50 minutes in a dark place not exposed to illumination or sunlight. The drying time may vary depending on the humidity of the place to be dried, and when the surface of the coke dough is touched, it is preferable to dry the dough so that the dough is not buried. The dry coke dough is baked in an oven at 110-150 ° C. for 10-15 minutes. After baking, it is rapidly cooled in a refrigerator at 0 to 5 ° C. to improve the stiffness.

In preparing the filling material (S200), as a step of preparing the material to be filled between the cock, it includes a cream or ganache peeling. The cream may be used, such as fresh or whipped cream (whhipping cream). At this time, the fresh cream or the whipped cream is preferably used that has a milk fat content of 30% or more. Fresh cream refers to foods sterilized and filled by centrifuging only a small portion of fat, which is defined as containing more than 18% of milk fat in Korea and Japan. In addition, whipped cream, unlike fresh cream contains a small amount of sugar means a sweet cream, foaming occurs more easily than fresh cream. In the manufacturing method of dark chocolate macaroons according to an embodiment of the present invention, both fresh cream or whipped cream may be used, but it is preferable to adjust the amount of added sugars according to the cream to be used.

Since preparing the filling material (S1200) requires a down time of the ganache composition, it is preferable to be performed before the coke preparation step.

In the filling and finishing step (S300), the filling material is applied onto one surface of the cooled coke.

The method of applying the filling material may use a milking bag as in the case of forming the shape of the cork dough, and may be directly applied using a spoon or spatula, but in terms of ease of operation and efficiency, the milking bag may be used. It is preferable to use. However, an appropriate tool can be selected according to the type and texture (or viscosity) of the filling material. The filling material may be applied to at least one surface of the coke, and may be completed in a form in which the filling material is interposed by a pair of cokes. In a general form, the peeling material is applied to the flat surface of the coke and disposed so as to face the flat surfaces of the pair of cokes. In other words, the corrugated curved surface faces outward. However, the present invention is not limited thereto, and the filling material may be applied to the curved surface, or the filling material may be applied using a single coke, or the filling material may be applied to the entire surface of the coke without using a pair of cokes.

Claims (5)

1 to 5 parts by weight of honey, 90 to 110 parts by weight of granules, and 30 to 60 parts by weight of egg whites, based on 100 parts by weight of the nut powder, kneading to obtain a dough;
20 to 40 parts by weight of water, 90 to 120 parts by weight of particulates, and 1 to 5 parts by weight of honey are placed in a first heating vessel, and additionally 30 to 50 parts by weight of egg white is added to a syrup prepared by heating to 115 ° C to 125 ° C. Meringue preparation step made by mixing with a semi-solid egg white foam prepared by whipping for 5 to 12 minutes at a speed of 140 ~ 175rpm;
60 to 120 parts by weight of the meringue (Meringue) to 100 parts by weight of the dough to stir for 1 to minutes to obtain a stirring;
Inserting the agitated material into a sachet and extruding it on a silicon plate on which a figure is drawn;
Baking the molded product at 130 ° C. to 180 ° C. for 10 minutes to 10 minutes;
Cooling the baked molded product at 0 ° C. to 5 ° C. for 5 to 10 minutes; to produce coques and macaroons. The method of claim 1, wherein the honey comprises rapeseed honey, acacia honey, chestnut honey, miscellaneous honey, sorghum honey, and specification honey. The method of claim 1, wherein any one of honey, rapeseed, acacia, chestnut, and rose fragrance in the filling applied on one side of the macaroons prepared by the above-mentioned method to enhance the flavor of the honey-containing macaroons Or a process for producing honey containing macaroons, characterized in that the addition of a natural or artificial flavor consisting of two or more combinations. The method of claim 1, wherein any one of honey, rapeseed, acacia, chestnut, and rose fragrance in the filling applied on one side of the macaroons prepared by the above-mentioned method to enhance the flavor of the honey-containing macaroons Or a process for producing honey containing macaroons, characterized in that the addition of a natural or artificial flavor consisting of two or more combinations. Claims 1 to 4 of the macaroons containing honey prepared by the method of any one selected from.

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